Picnic Potato and Chicken Salad Recipe

Preheat oven to 400°. Place potatoes on cookie sheet, toss with oil, season with salt and pepper, and roast until golden brown (about 30-40 minutes). Meanwhile, in a pot cover Chicken with water and bring to a simmer over medium heat. Poach until cooked through, about 15 minutes. Let cool, and cut Chicken into cubes. In a large bowl, toss together Potatoes, Chicken, and crumbled Bacon with Celery, Onions, and Garlic. Add Mayonnaise, Mustard, Paprika, Salt, and Pepper. Mix until well combined. Enjoy!